Restaurants
Your busiest hour is the hour nobody can answer the phone.
Mesa takes the order into your POS, holds the table in your diary, and qualifies the function enquiry. Your team stays on the floor.
Where the covers go
The three calls you already know about.
There is nobody free at seven on a Friday, and the phone rings anyway.
The order that never got taken
At seven the phone rings while someone is plating and the nearest free hand is carrying three plates. That order went to the place two doors down.
Covers booked by whoever was free
A booking written on a docket at the host stand gets typed into the diary later, or never. Party size wrong, allergy lost, two parties on one table at eight.
The function enquiry nobody called back
Your biggest single ticket of the quarter arrives as a voicemail on a Wednesday afternoon and gets returned on Friday, by which point the caller has booked a venue that picked up.
What runs on your phone
Eight workflows, in the order restaurants use them.
Start with dinner service. Add the next when the first has paid for itself.
Order Capture
Every call ends as a priced ticket in your POS, with the caller's name and number on it.
Learn moreBook & Reserve
Covers in your diary, rooms in your PMS and chairs in the right column, all confirmed before the call ends.
Learn moreCatering & Events
Your highest-ticket enquiry gets qualified, dated and put in front of the person who closes it, while the caller is still interested.
Learn moreAfter Hours
Calls that arrive when the building is empty end as bookings and tickets waiting for you in the morning.
Learn moreFollow up
Every booking confirmed and reminded, and the visit that went wrong gets a call before the review gets written.
Learn moreWin back
Guests who stopped coming get a real call and a reason to book again, at a cost per booking you can put beside any ad spend.
Learn moreKnow Your Guest
Your regulars are greeted by name, offered the usual, and never asked about the allergy twice. The welcome they would get at the door, on the phone.
Learn moreTeach Your Agent
Say what has changed and the phone has it on the very next call. Your menu, your rules, your words, and your voice if you want it.
Learn more
What it writes into
Your pass, your host stand, your delivery screens.
The workflow is shaped around the POS, diary and delivery screens your venue already runs. Nothing gets ripped out, and where a system cannot take a phone order yet, the order arrives on a Mesa orderpad instead.
Where the field stands
Almost nobody has done this yet.
That is either a warning or a window, and on your street it gets settled by whoever picks up first. The operators moving now are starting on the phone.
5%
of operators use AI for reservations or enquiries
6% use it for ordering. The field is almost entirely open.
Questions
What restaurant operators ask.
What if my diary will not let you write into it?
Some diaries keep their API closed to individual restaurants on every tier, and no vendor can write into those for you. Mesa runs order, catering, after-hours and follow-up alongside one, and you are told which side yours sits on before you sign rather than after.
My POS already has AI in it. Why add this?
Because that AI faces you and this one faces your guest. Reporting assistants inside a POS read your own numbers back to you; they deliberately leave guest-facing phone work to partners.
How long before it is answering my phone?
Days for a single venue where your system opens its API to us. Longer where the vendor puts certification in front of it, which is their timeline rather than ours. You get the number of weeks in the first call.
Hear it answer your phone.
Twenty minutes. We bring up a workflow on your menu or your rooms, call it together, and you decide whether it is any good.
